Directions

The Glaze

1. In a large saucepan on medium heat, add your chopped dried apricots. Cook for 5 minutes. 

2. Add 1/2 tin of Orange Marmalade/Jam, your orange juice, pineapple juice and honey. Bring the liquid to the boil, once reached - reduce to a simmer and simmer until the liquid reduces by half and is nice and sticky. 

The Ham

Remove The Skin

1. Use a small sharp knife to cut around the shank in a zig-zag pattern, about 10cm from the end. Run a knife under the rind, around the edge of the ham. Gently lift rind off in one piece by running your fingers between the rind and the fat.
   

Scoring

1. To score your ham, you will need your trusty, sharp knife. Remember to let the knife do the work. Trim fat off before you start scoring, don’t take too much off but remove any hard fat to ensure your glaze can penetrate through to the meat.
   

2. Score your fat in a diamond pattern, if its easier for you – draw your straight lines first and criss-cross second if you are not confident. In these diamonds will go your cloves, cloves are a strong flavour – if you aren’t a huge fan of cloves, make your diamond scores further apart to use less.
   
   Just cloving every second or third diamond is effective, but less attractive when it comes to presentation.
   

Glazing

1. Preheat your oven, or BBQ to 180c
   

2. Using a pastry brush, brush your glaze all over the fat of the ham. Do this over a bowl or paper towel so that it can drip through. Alternatively, use a wire roasting rack over your roasting tray.
   

3. Place your ham into the heat source and bake for 30 minutes.
   

4. After 30 minutes, start re-glazing your ham with your pastry brush every 10 minutes for an additional 30 minutes.
   

5. If you love deep, dark colour in your ham - crank your heat to 200 degrees and continue to cook for an additional 20 minutes. Glazing one more time.
   

6. Add to your Christmas Spread!